MethodSoak Kabuli channa overnightPressure cook Kabuli channa and Beetroot with 1 cup of water and little salt.Heat oil in a Kadai add saunf, Onion and fry for 2-4 minutes.Add Tomatoes and fry for another 2-4 minutes.Now add Kabuli channa and beetroot(along with the water in which its been cooked)Now add the ground masala, red chillie powder, garam masala powder, salt and boil for 5-10 minutes(if the kurma becomes too thick another cup of water can be added)Switch off the flame transfer to serving bowl.Garnish with coriander and serve with chapati/Poori.